Raw cheese sauce

This raw cheese sauce recipe is one of the most frequently made savory recipes in my raw kitchen. Fresh out of the Vitamix when it's a bit warm, it's nice and runny - and perfect for serving over broccoli.

Ingredients

Recipe Directions

1. Throw all ingredients in a high-speed blender.

2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture more on the thick side.

The Rawtarian's Thoughts

This raw cheese sauce recipe is one of the most frequently made savory recipes in my raw kitchen.

Fresh out of the VItamix when it's a bit warm, it's nice and runny - and perfect for serving over broccoli. (When serving over brocolli drop the raw cheese sauce from a spoon.)

When refrigerated, this raw cheese sauce becomes a bit firmer - more like raw cheez whiz! Perfect for spreading on raw bread, on top of a raw veggie or much more.

Want to know more about raw cheese sauce? Listen to The Raw Food Podcast, Episode 10, where I dish everything I know about raw cheese!

Another handy tip - got leftover raw cheese sauce and aren't sure what to do with it? Dehydrate it until it becomes nice and crispy. Crumble it up and you now have raw parmesan cheese that can be stored in a glass jar in your pantry! Lovely as a soup or salad topper.

Recipe Photos

Nutrition Facts

Nutritional score: 82 out of 100

This recipe is very low in Carbohydrates.

This recipe provides you with 100% of your daily Riboflavin, and Vitamin B6.

Hi Ben, interesting. I would agree that if you are sensitive to it then you should definitely stay away from it. However, I do enjoy it myself and have never had a problem with it. What exactly is the dietician's objection to it?

In general, you don't have to soak unless I specifically state to do so in the recipe.

HOWEVER, as you mentioned, if your blender isn't very good, you can certainly soak, drain, rinse clean, drain again, and pat dry. Doing so will indeed make the recipe easier to blend and the end result may be smoother.

Amy Eats's Review

Raw cheese sauce

5

5 out of 5

Just to share a small blending tip - put the liquids into the blender container first, before the nuts and yeast on top! Once the blades catch onto the liquid it blends like a dream - no need for messy spatula work! Thanks for the recipe! I followed it to a T and it was yums.

I would also be interested in a cheese recipe without the nutritional yeast. I love the taste of it and do not have a sensitive stomach to anything else. Nutritional yeast is the only food that I have extreme sensitivity to. If you do not have this problem, this sounds like a very yummy recipe. Thanks for all of the amazing recipes! I am newly raw and your recipes are what make me feel like I can be successful at maintaining this raw food lifestyle for the long term. Love your podcasts too :)

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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